Biochemical and molecular identification of lactic acid bacteria isolated from camel milk in Tunisia

Fguiri, Imen; Ziadi, Manel; Atigui, Moufida; Arroum, Samira; Khorchani, Touhami

doi:10.9755/ejfa.2015.04.114

Cited by 15 publications

(8 citation statements)

References 34 publications

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“…The antibiogram results are in agreement with literature data (Ammor et al, 2007 ; Nueno-Palop and Narbad, 2011 ; Fguiri et al, 2015 ). In fact, the lactobacilli showed a variable spectrum of susceptibility in relation to the species and the strain considered.…”

Section: Discussionsupporting

confidence: 92%

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Determination of Antibacterial and Technological Properties of Vaginal Lactobacilli for Their Potential Application in Dairy Products

et al. 2017

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Functional foods could differently affect human health in relation to the gender. Recent studies have highlighted the anti-Candida and anti-Chlamydia activities of some Lactobacillus strains isolated from the vagina of healthy women. Considering these important beneficial activities on women's health, the preparation of functional food containing active vaginal lactobacilli can represent a great scientific challenge for the female gender. In this context, the aim of this work was to study some functional and technological properties of 17 vaginal strains belonging to the species Lactobacillus crispatus, Lactobacillus gasseri, and Lactobacillus vaginalis in the perspective to include them in dairy products. The antagonistic activities against the pathogenic and spoilage species associated to food products and against the principal etiological agents of the genitourinary tract infections were evaluated. Moreover, the vaginal lactobacilli were characterized for their antibiotic resistance, and for their fermentation kinetics and viability during the refrigerated storage in milk. Finally, the volatile molecule profiles of the obtained fermented milks were determined. The results showed that several strains, mainly belonging to the species Lactobacillus crispatus, exhibited a significant antagonistic activity against spoilage and pathogenic microorganisms of food interest, as well as against urogenital pathogens. All the vaginal lactobacilli showed antimicrobial activity against strains belonging to the foodborne pathogenic species Listeria monocytogenes, Listeria innocua, Eenterococcus faecalis and Escherichia coli. In addition, most of the Lactobacillus strains were active toward the main pathogens responsible of vaginal and urinary tract infections including Staphylococcus aureus, Enterococcus faecium, Gardnerella vaginalis, and Proteus mirabilis. The antimicrobial activity can be attributed to the high production of organic acids. The fermentation kinetics in milk indicated the unsuitability of these lactobacilli as fermentation starters for the industrial production of dairy products. However, some strains, belonging to the species Lactobacillus crispatus and Lactobacillus gasseri, maintained a high viability in pasteurized milk at 4°C for over a month, showing their potential application as adjunct cultures for the production of female gender foods. These data represent a first step for the set-up of a new functional dairy product, directed to the women well-being, contributing also to innovate the dairy sector.

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Section: Discussionsupporting

confidence: 92%

“…In general, the spectrum of susceptibility to antibiotics results variable in function of the lactic acid bacteria strain considered. In fact, several studies have shown the natural resistance of lactic acid bacteria to a wide range of antibiotics (Botes et al, 2008 ; Fguiri et al, 2015 ).…”

Section: Discussionmentioning

confidence: 99%

Determination of Antibacterial and Technological Properties of Vaginal Lactobacilli for Their Potential Application in Dairy Products

et al. 2017

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“…2), showed that the 64 isolates were distributed as follows; Enterococci (43%) and Lactobacilli (36%) representing the predominant genera, with low contribution of Streptococcus thermophilus and Lactococcus (13% and 8% respectively). Similar observation was recorded by Fguiri et al (2015) when ten selected isolates from camel milk were identified as Enterococcus faecium assuring its dominance. On the other hand, Abbas et al (2014) succeeded to isolate Lactobacilli strains from different groups from camel milk.…”

Section: Isolation and Phenotypic Identification Of Lab Strainssupporting

confidence: 81%

Physicochemical profile and Lactic Acid Bacteria genera inhabit Egyptian raw camel, sheep, goat, buffalo and cow

Darwish

Ehe

2018

MBJ

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Indigenous dairy products made of different milk sources are traditionally produced and consumed in a majority of African and Arabian countries. The aim of present study was to assess and compare physicochemical profile of camel, sheep, goat, buffalo and cow's native milks in addition to isolation, identification and technological evaluation of their content of Lactic Acid Bacteria (LAB) genera to introduce a wider image that facilitate applications of these pasteurized milks along with isolated LAB strains in dairy industry development. Milks were examined chemically and via Fourier Transform Infrared (FTIR) spectroscopy. Sixty strains out of two hundred sixty-eight of LAB were selected based on assessment of their technological properties. Chemically, sheep and buffalo milks showed the highest content of protein, fat and ash. Goat and sheep milks possessed high content of lactose, which encouraged the inhabitance of Leuconostoc sp. to represented 48% and 18% respectively of their total LAB isolates. Some strains showed exceptional autolytic, photolytic and antimicrobial features (10, 15 and 12 strains respectively). Obtained findings when correctly applied would lead to develop an innovative dairy processing in Egypt.

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“…On parallel with the literature, this result also indicated that the biochemical identification methods are insufficient in differentiating species. Fguiri et al (2015) identified Lc. lactis, Lb.…”

Section: Identification Of Lactic Acid Bacteriamentioning

confidence: 98%

Maldi-tof mass spectrometry for the identification and detection of antimicrobial activity of lactic acid bacteria isolated from local cheeses

Kanak

Yılmaz

2019

Food Sci. Technol

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On this study, 21 traditionally made cheeses were used. A total of 150 lactic acid bacteria (LAB) isolates were obtained from cheeses. 100 of them were identified at genus levels as Leunoconostoc (10), Lactobacillus (46) and Enterococcus (44) using biochemical tests. 71 strains were identified as Enterococcus durans (6), E. faecalis (18), E. faecium (24), E. italicus (2), Lb. brevis (1), Lb. paracasei (2), Lb. plantarum (1), Lactococcus lactis (3), Leuconostoc lactis (1), Leu. mesenteroides (11), and Streptococcus parauberis (2) at species levels using MALDO-TDF MS analysis. 10 of 100 isolates that showed antimicrobial activity were obtained from 21 samples of local cheeses. LAB strains were centrifuged to obtain supernatants in order to investigate two mechanisms. First, unprocessed supernatant was used to examine total antibacterial effect. Second, bacteriocins were obtained from LAB strains isolated using partial purification. The Kirby-Bauer Disk diffusion method was used to compare their antimicrobial activity against six pathogen. On conclusion, the bacteriocin produced from E. faecium shows higher antimicrobial activity than the others, and therefore, it can be used as a biological preservatives to extend shelf life.

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Biochemical and molecular identification of lactic acid bacteria isolated from camel milk in Tunisia

Cited by 15 publications

References 34 publications

Determination of Antibacterial and Technological Properties of Vaginal Lactobacilli for Their Potential Application in Dairy Products

Determination of Antibacterial and Technological Properties of Vaginal Lactobacilli for Their Potential Application in Dairy Products

Physicochemical profile and Lactic Acid Bacteria genera inhabit Egyptian raw camel, sheep, goat, buffalo and cow

Maldi-tof mass spectrometry for the identification and detection of antimicrobial activity of lactic acid bacteria isolated from local cheeses

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